Job Summary:
As a Sous Chef at Snappers, you will play a pivotal role in supporting the Chef De Cuisine by managing the kitchen team and ensuring consistent food quality that creates exceptional guest experiences. You will oversee kitchen operations, adhere to safety guidelines, and contribute to menu development while coordinating supplies and managing budgets.

Responsibilities:

• Assist the Chef De Cuisine in managing daily kitchen operations and supervising kitchen staff.
• Ensure high standards of food quality and presentation in accordance with established recipes and procedures.
• Coordinate food preparation and service to ensure timely and efficient delivery of meals.
• Maintain cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.
• Monitor inventory levels, order supplies, and manage kitchen expenses within the established budget.
• Participate in menu planning and development, incorporating seasonal ingredients and guest preferences.
• Train and mentor kitchen staff to enhance their skills and maintain consistent food quality.
• Conduct regular quality checks on food items and maintain detailed food logs.
• Handle any guest inquiries or complaints related to food service promptly and professionally.
• Attend daily briefings and monthly operational meetings in the absence of the Chef De Cuisine, ensuring action points are followed up on.
• Implement and enforce standard operating procedures and safety guidelines within the kitchen.
• Foster a positive working environment and encourage teamwork among kitchen staff.
• Assist in the preparation of special events or catering functions as required.
• Stay updated on culinary trends and techniques to enhance menu offerings.

Requirements:

• Education:
  • Diploma in Catering or Culinary Arts.
• Experience:
  • Minimum of 5 years of professional kitchen experience, with a strong focus on fast-food or specific cuisine styles.
  • Prior experience in a similar role within a 5-star hotel environment is essential.
• Skills:
  • Proven leadership and team management abilities.
  • Strong knowledge of food safety regulations and kitchen best practices.
  • Excellent culinary skills with a creative approach to menu development.
• Attributes:
  • Ability to thrive in a fast-paced, high-pressure environment.
  • Strong organizational skills and attention to detail.
  • Excellent communication and interpersonal skills.
• Other Requirements:
  • Flexibility to work varying shifts, including evenings, weekends, and holidays.
  • Familiarity with inventory management systems and budgeting practices.
  • A passion for food and commitment to delivering exceptional guest experiences.